Mesquite Pulled Pork BBQ

Ingredients needed:

  • 2 packets Mesquite Marinade
  • 10 cups of water
  • 8-14 lbs pork butt/shoulder
  • seasoning or rub

Directions:

Add 2 packets of Mesquite marinade to large drum and add 10 cups of water. Place a pork butt/shoulder (8-14 lbs) inside the drum and vacuum. Tumble for several hours…ours went for about 5 I think. Remove the pork, wrap and place in refrigerator. Remove from the refrigerator about an hour before putting in smoker. Season with desired rub or salt/pepper.
Prep grill/smoker for indirect smoking at 225 degrees and add piles of soaked wood chips to coals.
Place pork in a large foil roasting pan and place in smoker. When the pork has reached an internal temp of about 165…cover the roasting pan with foil and continue smoking. The pork is done when the bone is easily wiggled out from the meat. Typically 12-16 hours depending on size.
Allow the meat to stand covered in foil for about an hour. Pull the pork and discard fat cap and any additional fat.
The GREAT part about using the ME is that the meat separates SUPER easy from any fat and stays in beautifully separated strands. Without the ME, I have always had strands/chunks that stick together and tend to dry out upon reheating. NOT the case with the ME!! Not only did the meat stay nicely separated but was wonderfully moist after reheating. Two days later, it still tastes amazing, moist, and looks just like it did after pulling!! WOW

 


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Mesquite Pulled Pork BBQ

Ingredients needed:

  • 2 packets Mesquite Marinade
  • 10 cups of water
  • 8-14 lbs pork butt/shoulder
  • seasoning or rub

Directions:

Add 2 packets of Mesquite marinade to large drum and add 10 cups of water. Place a pork butt/shoulder (8-14 lbs) inside the drum and vacuum. Tumble for several hours…ours went for about 5 I think. Remove the pork, wrap and place in refrigerator. Remove from the refrigerator about an hour before putting in smoker. Season with desired rub or salt/pepper.
Prep grill/smoker for indirect smoking at 225 degrees and add piles of soaked wood chips to coals.
Place pork in a large foil roasting pan and place in smoker. When the pork has reached an internal temp of about 165…cover the roasting pan with foil and continue smoking. The pork is done when the bone is easily wiggled out from the meat. Typically 12-16 hours depending on size.
Allow the meat to stand covered in foil for about an hour. Pull the pork and discard fat cap and any additional fat.
The GREAT part about using the ME is that the meat separates SUPER easy from any fat and stays in beautifully separated strands. Without the ME, I have always had strands/chunks that stick together and tend to dry out upon reheating. NOT the case with the ME!! Not only did the meat stay nicely separated but was wonderfully moist after reheating. Two days later, it still tastes amazing, moist, and looks just like it did after pulling!! WOW

 


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